Refreshing Summer Delight: Yeolmu Guksu (Summer Radish Noodle Soup)
[Summer Recipe] Beat the Heat with Yeolmu Guksu!
What better way to endure humid and hot days than with the taste of summer! Among them, ‘Yeolmu Kimchi’ (young radish kimchi) is an indispensable dish. Yeolmu Naengmyeon, Yeolmu Bibim Guksu, Yeolmu Bibimbap… just hearing the names makes your appetite return! Although I’m very sensitive to the heat, this dish is something I eagerly anticipate every summer, making the effort to make Yeolmu Kimchi worthwhile. I especially prepare two types: one simply seasoned Yeolmu Kimchi and another ‘mulkimchi’ (water kimchi) version made with a broth boiled from ingredients like dried pollack, kelp, onion, and onion roots, then cooled. This optimized kimchi is perfect for making refreshing Yeolmu Guksu throughout the summer. Since cooking complicated dishes is too much in the heat, let’s make it simple with easy ingredients and a straightforward recipe!
Ingredients- Well-fermented Yeolmu Kimchi, 1 bowl
- Cucumber, 1/4
- Cherry tomatoes, 2-3
- Thin wheat noodles (Somen), 1 serving
- Egg, 1
- Chilled Broth, 1 bowl (e.g., cold noodle broth, dongchimi broth, dried pollack & kelp broth)
- Yeolmu Kimchi Brine, 1-2 ladles
- Salt, a pinch (to taste)
- Vinegar, a splash (optional)
- Mustard paste, a dab (optional)
Cooking Instructions
Step 1
In the heat of summer, simple recipes are the best! For Yeolmu Guksu, all you need is some well-fermented Yeolmu Kimchi, along with simple toppings like thinly sliced cucumber, tomatoes, and a boiled egg. It’s enough to make a satisfying meal.
Step 2
Cooking the Noodles: Bring a pot of water to a rolling boil. Add the somen noodles and, as the water begins to boil again, pour in about a cup of cold water. Repeat this process once more (adding cold water a total of two times). This technique, called ‘bar-bar-reul kkeul-eo-oreul ttae chanmul bu-eo-juji’, makes the noodles wonderfully chewy and firm. Once cooked, drain the noodles and rinse them thoroughly under cold or ice-cold water to remove excess starch and stop the cooking process. Drain them well and place them in your serving bowl.
Step 3
Boiling the Egg: Since this takes a little time, it’s best to do it in advance. Fill a pot with enough water to fully cover the egg. Add about 1 teaspoon of vinegar to the boiling water; this helps prevent the shell from cracking and makes it easier to peel. Gently place the room-temperature egg into the boiling water. For a soft-boiled egg, cook for 7-8 minutes. For a hard-boiled egg, cook for 10-11 minutes. Immediately after cooking, transfer the egg to a bowl of ice-cold water to cool down completely. Once chilled, the shell should peel off cleanly.
Step 4
Preparing the Cucumber: Wash the cucumber thoroughly under running water. You can either cut it into thin matchsticks (‘cha-ssulgi’) or thinly slice it into rounds (‘donggeul-sseolgi’), depending on your preference. Be generous with the amount you prepare!
Step 5
Preparing the Tomatoes: If using cherry tomatoes, briefly blanching them in hot water can enhance their sweetness and nutritional value. After washing them, remove the stem and cut them in half or into bite-sized pieces as desired.
Step 6
Preparing the Broth: The broth is key to the refreshing taste of Yeolmu Guksu. You can use the brine from your dongchimi (water kimchi), or make your own broth using dried pollack, kelp, or anchovies. Alternatively, a store-bought cold noodle broth works perfectly well and is very convenient. Ensure the broth is well-chilled before serving.
Step 7
Preparing the Yeolmu Kimchi: Use well-fermented, crisp Yeolmu Kimchi that has a refreshing taste. You can either cut the kimchi into bite-sized pieces or include some of its flavorful brine. For an even clearer and more refined broth, you can strain about one ladleful of the kimchi brine through a fine-mesh sieve.
Step 8
Assemble the bowl: Place the drained somen noodles neatly into your serving bowl.
Step 9
Top the noodles generously with the prepared cucumber slices, the crisp Yeolmu Kimchi, and the halved tomatoes. Pour in the chilled broth and the Yeolmu Kimchi brine. Adjust the seasoning to your liking with a pinch of salt, a splash of vinegar, and a dab of mustard paste.
Step 10
Finally, place the halved boiled egg on top as desired. Your delicious and refreshing Yeolmu Guksu is ready to be enjoyed! Enjoy this perfect summer dish.
